The Purloined Recipe

1 1/2 pounds fresh black-eyed peas, rinsed, drained
8 to 12 ounces bacon, diced
1 1/2 cups chopped onion
1 cup chopped red and green bell pepper
1/2 cup chopped celery
1 clove garlic, minced
1 1/2 cups water
1 can (approx. 14.5 ounces) fire-roasted diced tomatoes, or chili-seasoned tomatoes
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf oregano

Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.

Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 2 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1  hour longer.

black eyed peas, garlic, onions, peppers, side dishes, tomatoes

appetizers, cilantro, okra, peppers

From CSA member Barbara Schneider

Blend together until smooth:

3 roasted poblano peppers,  outer skin and seeds removed

1 clove garlic

1 cup chicken broth

3/4  to 1 cup milk (can substitute almond or other milk alternative)

2 T flour (wheat or rice)

Melt 2 Tablespoons butter in saucepan, pour in blended pepper mix and heat to simmer.  Stir as it simmers until the sauce thickens.  Stir in up to 4 oz of cream cheese and up to 1/2 cup of shredded cheddar cheese (cheese is optional).  Season with salt as desired.  This sauce is good on fish, chicken, potatoes, anything!

chiles, garlic, peppers, sauces

from www.101cookbooks.com

5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 – 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika

Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.

Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.

Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed – adjusting to your taste.

Serves 4.

garlic, onions, peppers, soups, tomatoes

From CSA member Nika Nordbrock

10 oz. zucchini (about 2 medium), trimmed and chopped

½ c. chopped fresh cilantro

1/3 c. chopped white onion

5 Tablespoons fresh lime juice

2 ½ Tablespoons chopped, seeded jalapeno

1 ¼ teaspoon finely grated lime peel

1 ¼ teaspoon coarse kosher salt

Puree all ingredients in blender until smooth

cilantro, dips, onions, peppers, squash - summer

Janet Grossman

This is a great way to use tomatillos and Poblano peppers if you don’t want to make salsa. We think it tastes like a stroganoff sauce, and I always add lots of sliced mushrooms. Serve over pasta, baked potatoes, grains and vegetables. I put it over pasta and steamed purple green beans this week.

2/3 c. cashew pieces (raw)
1 1/2 lbs fresh tomatillos
1 fresh Poblano pepper, diced
2 large cloves garlic, minced
1 small onion, diced
1 1/2 tsp. salt
1/2 tsp. ground cumin
Freshly ground black pepper
1 cup unsweetened soy milk

Grind cashews to powder in blender or small coffee grinder and set aside.

Removed and discard outer husks from tomatillos, wash thoroughly, and chop tomatillos. Put tomatillos into a large skillet or flat-bottomed wok.

Add Poblano pepper, garlic, onion, salt, cumin, and pepper to skillet. Cook over high heat about 6 or 7 minutes, stirring to cook evenly.

Add soy milk to skillet and stir well. When mixture begins to bubble, add ground cashews a little at a time. Stir until thickened and smooth, about 2 minutes. Makes 4 servings.

garlic, onions, peppers, Recipes By Ingredient, stews, The Recipes, tomatillos

2 cups mashed potatoes
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)

In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon.

Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each patty in bread crumbs, coating both sides.

Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with spatula).

Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa:

1/2 cup finely chopped yellow pepper
1/2 cup finely chopped green pepper
4 plum tomatoes, seeded and chopped
1 tablespoon minced jalapeno pepper
1/2 cup chopped red onion

chiles, corn, entrees, onions, peppers, potatoes, Recipes By Ingredient, sauces, side dishes, The Recipes, tomatoes

from Molly Beverly

Makes 3 cups

2 1/2 pounds sweet red peppers
1 cup walnuts, sunflower seeds or pine nuts
1 Tablespoon fresh lemon juice
1/2 teaspoon ground cumin
3/4 teaspoon salt
2 Tablespoons olive oil

Roast bell peppers, remove stems and seeds. This works best on a gas or charcoal grill, outside, so your house does not heat up.

Alternatively use a gas burner on your stove or roast in the oven on highest heat. Cook peppers, turning occasionally until blackened and blistered and completely soft. Remove stems.

Place peppers in blender. Add remaining ingredients and blend until smooth. Taste and adjust the seasoning. Served chilled.

peppers, Recipes By Ingredient, The Recipes

2 large bell peppers, sliced in half and emptied out
2 C of cooked grain of your choice (rice, quinoa, couscous, lentils, tempeh, etc.)
1/3 to 1/2 C fresh basil or other herb
1/2 C of diced onion
1 C of chopped tomatoes
1/4 C goat cheese
2 Tbs lemon juice
2 Tbs balsamic vinegar
2 Tbs extra virgin olive oil

EXTRAS: toss in a small handful (1/4 C) of your favorite things like walnuts, capers, olives, sun dried tomatoes, anchovies.

Stuffing a bell pepper is so easy, stuff it with ANYTHING you want or have. This is a great dish for using leftovers.

Cut your bell peppers in half lengthwise. Take out the seeds and white
membrane–a spoon works well for this. Set the halves aside.

Get together all the stuffing ingredients and start throwing them into a bowl. You can substitute some of the grain with tofu, meat, wild rice, or Manoomin, which is mucho delicious! At Trader Joe’s this stuff is sold pre-cooked in a vacuum packed bag.

Mix it all up in a bowl, season it and taste it. Does it taste good? Could you eat this on its own? If you say YES then stuff the peppers! If you say no…play with the mix some more and get it tasting just right.

Preheat your oven to 400 degrees.

Line up your pepper halves in some sort of a baking pan and stuff ‘em! Chuck them in the oven and let it ride for about 30 minutes. When a fork easily pierces the skin of a pepper they are done!

basil, entrees, onions, peppers, Recipes By Ingredient, The Recipes, tomatoes

8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper
1 egg
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs

1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil.
2. Add peppers, reduce heat, and simmer until tender but firm, about 5 mins. Drain and set aside.
3. Heat butter in a medium skillet. Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
4. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
5. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
6. Bake uncovered in preheated oven for 1 hour.

basil, entrees, garlic, onions, oregano, peppers, Recipes By Ingredient, side dishes, The Recipes, tomatoes